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To make sauce- Bring wine to boil in small pot; let cook a few
minutes to reduce alcohol. Reduce to simmer and slowly add
cream. Simmer stirring occasionally, about 10 minutes, to
reduce mixture. Meanwhile melt butter on medium heat in a
small skillet. Add flour and stir to make smooth paste. Stir
miso into cream mixture until dissolved. Stir in lemon juice.
Add roux and stir until thickened. Remove from heat.
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